G
Guest
Guest
Inaugurated the new WSM this weekend and thanks to all the great info and advice on this site things went pretty smoothly. Did a whole turkey the first night, a salmon the second night, and finally 2 racks of ribs. Ribs were a slight problem. I smoked them for 5 hours at a lid temp of 300 and a grill temp (measured w/ a Polder) of 225-250. When I took them off you could pull the meat off the bones easily with your fingers but the meat was dry and stringy and a little tough to chew. Any idea whether this points to cooking too long? Cooking at too high a temp? Something else? Can't wait to try again.